Pasta and Meatball Finger Food is a very tasty idea for a simple appetizer that is also a great way to use up leftovers!!!!!
To enjoy it perfectly, it’s essential to accompany these bites with some barbecue sauce that enhances and amplifies the flavor … I fell in love with it and ate a ton, really a shame!!!!!!!!
You can clearly make the meatballs with mixed beef and pork or buy the ready-made meatballs available at the supermarket which, it must be said, are very attractively priced!
Meatballs are often viewed with little sympathy especially if we are at a restaurant, because there is the idea that in that mixture, you restaurateur, put anything, just to get rid of leftovers!!!
On this subject, I remember when I had my small tavern called “Il terzo cerchio” *on Via Martelli here in Bologna where my dad often came with customers he met in the city, and once he arrived for lunch with a distinguished and smiling gentleman who told me “… Annalisa, I’ll have the meatballs because you are Altini’s daughter, and I trust you blindly, otherwise, in another restaurant, I wouldn’t trust at all!”
Instead, meatballs can also be exquisite in restaurants and prepared with ingredients specifically chosen for this recipe!!!!!!!!
If you love meatballs here are some tasty recipes not only of meat, such as:
ZUCCHINI MEATBALLS IN THE PAN
RICOTTA MEATBALLS
CHEESE AND EGG BALLS ABRUZZESE
EGGPLANT MEATBALLS
TUNA MEATBALLS
* The third circle is the circle of gluttons in the Divine Comedy 😊
N.B. FINGER FOOD refers to these small bites, little tastings that are eaten with the hands, thus eliminating the need for cutlery!
They are ideal for a buffet because they are practical, perfect for sharing among diners, usually having small portions so we can enjoy them without feeling too full and satisfied, and they have the great asset of being creative and versatile, allowing us to explore creating them with a vast array of foods and ingredients!
PASTA AND MEATBALL FINGER FOOD
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 20 finger food
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
The final number of meatballs is indicative because it depends on the size, of course!
- 9 oz ground meat (mixed beef and pork)
- 1 egg
- 1 bunch chopped parsley
- 20 farfalle pasta
- 20 leaves basil
- to taste breadcrumbs
- to taste barbecue sauce
- to taste salt
- to taste pepper
- to taste vegetable oil (I use corn oil)
Tools
- Bowls
- Pans
- Toothpicks
Steps
For this simple and cute pasta and meatball finger food, first I prepare the meatballs, which I generally make with mixed beef and pork, then add a fine chop of fresh parsley, an egg, and enough breadcrumbs to make the mixture tender but able to hold together well!
To make the meatballs even more tender, we can also add a little boiled and mashed potato with a potato masher or a couple of tablespoons of ricotta… I added only meat!
I mix these ingredients well and make many small meatballs, but … you always decide!
In a pan, I put a little oil and cook the meatballs for the necessary time, about 7/8 minutes, then drain them on kitchen paper to remove excess grease.
Meanwhile, I boil the pasta, that is, the farfalle, perhaps cooking a larger quantity that can perhaps become a pasta salad in the next few days, and after draining it al dente, I let it cool on a sheet of parchment paper.
Now, I am ready to assemble this delicious finger food appetizer to be served cold, and I place a meatball, then a cleaned basil leaf, and pierce a farfalle on a toothpick that I then add to the savory bite.
It’s mandatory to serve this pasta and meatball finger food with barbecue sauce…
It’s a visually appealing idea and I would say exquisite that is also great in a much richer buffet of savory recipes, even during the upcoming year-end holidays!
Bon appétit!
Annalisa
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